Kraft Kitchens Tips

Heat oven to 375°F. Prepare stuffing as directed. Place chicken in 13x9-inch baking dish or 2-qt. casserole. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake 35 min. or until chicken is done.

Quite good and very well received by my whole family. I needed a recipe to use up some leftover cream of wild mushroom soup I had made, so that definitely raised the flavor standard but all in all great. Will definitely make again...very easy a

jennybrianne

posted:

1/23/2008

I made this for supper tonight and the family loved it. Really simple and easy dish!! I did make a few changes. I cut up the chicken in 1 inch pieces and added a bag of fozen mixed vegetables. I popped it in the oven for 30 minutes at 400. Will definitely be making this again.

TM1

posted:

1/22/2008

I made this recipe for my scrapbooking guest. They said this is a "make again" dish. Loved it

Julie Linn

posted:

1/15/2008

Very easy to make! My family loved it, even my picky 6 year old. Had everything on hand. I omitted the sour cream and still tasted great. Will probably make about once a week for a quick and easy meal.

lilbritt_82

posted:

1/7/2008

My husband really like this dish. It was very easy and quick to make. Will make again.

blc1317

posted:

1/4/2008

I made this for my fiance, who is one of the pickiest eaters EVER! However, he really enjoyed this meal and has asked for it on several occasions.

lalainesweet

posted:

12/31/2007

I used Cream of mushroom soup with roasted garlic. I also sprinkled the chicken with salt and garlic powder. I cooked the chicken with butter before mixing in the can of soup. I cooked the stuffing with chicken stock on another pot so I can use it as a side garnish instead. With all that change, it was delicious!